Growing up, leftovers were a staple in our house. Consequently, they are also a staple in my house. Hubby takes them for lunch, kiddos snack on them after school, and if there’s anything left, I’ll eat them standing over the sink on the way out the door.

After making braised chuck steak the other night, I decided to make it stretch into lunch and another dinner. Enter in – cheesesteaks for lunch, and a cheesesteak stromboli for dinner.

Gotta love when the littles always want to eat the same thing, over and over, and over again. So….needless to say it wasn’t too hard to get my sous chefs to gobble down their food. Thankfully.

Cheesesteak Hoagie Recipe:

• 1 baguette / hoagie roll
• leftover red-wine braised chuck steak
• cheese – mozzarella, provolone, american – whatever your family likes
• sautéed onions and peppers (if desired)
• ketchup, mayo, mustard, oil & vinegar (if desired)

Slice baguette lengthwise and layout chuck steak on both sides. Top with cheese, and onions and peppers. Place into the oven at 350 for 10 minutes or until cheese is nicely browned and meat heated through. Sandwich together and voila – lunch!

Cheesesteak Stromboli Recipe:

• 1 round of pizza dough (I like Trader Joe’s pre-made dough, OR Bobby Flay’s recipe if I have the time)
• leftover red wine braised chuck steak
• cheese – mozzarella, italian blend, parmesan (whichever you like)
• tomato sauce
• egg wash

Preheat the oven to 500. Roll out pizza dough until you have a roughly 12 x 10 rectangle. Starting in the middle – layout leftover chuck steak in a line and top with cheese – you can use as much or as little as you’d like. Feel free to add in peppers and onions as well! Top with 3 tablespoons of tomato sauce (you can add more, but I find it gets too leaky if I add too much sauce).

Gradually fold each layer over the center until you have a nice rectangle – pinch the dough together at the ends to prevent oozing.(You can also make it into a half-moon shape, by folding one end over the other instead of joining in the center.) Flip the stromboli over and brush with egg wash  (if you forget it’s not a huge deal – it just won’t be golden and glossy). Cut vents in the top (2-3 depending on the size) for the steam to escape.

I use a pizza stone for my strombolis, but if you don’t have one a cookie sheet will work well. If using the pizza stone, make sure its nice and hot before placing the stromboli ontop – this helps to ensure the bottom is nice and crispy. Bake for 15 minutes or until hot and bubbly. Serve with a side of tomato sauce, balsamic glaze or even ranch dressing.

Bon Appetit!

ps – forgive the lack of photos – and the weird angle of the strombolis. Picture taking is not my strong suit!